Directions

Place corn tortilla on a baking pan sprayed lightly with nonstick spray. Lightly mist the top of the tortilla with nonstick spray, and then cook in the oven for approximately 8 minutes (until crispy).

Place squash cubes in a microwave-safe dish with 1 tbsp. of water. Cover and microwave for 6 minutes. Once cool enough to handle, drain excess water, and then add salt & all spices except for the taco seasoning. Mash well and set aside.

Place frozen crumbles in a microwave-safe dish and h eat for 25 seconds. Stir in taco seasoning, and heat for an additional 25 seconds.

Set crispy tortilla on a plate, and layer ingredients on top in this order: mashed squash, lettuce, black beans, soy crumbles, and then cheese. Heat entire dish in the microwave for 30 seconds.

Top with salsa, sour cream and pepper slices. Now stuff your face!

MAKES 1 SERVING

HG Heads Up! Sodium-counters can save around 350mg of sodium in this recipe by simply skipping the dash of salt and using diced fresh tomatoes & onions in place of salsa